Name: Caramel pecan crumble cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1
Ingredients: 60g butter, chilled, roughly chopped; 125.00 ml plain flour; 16.00 gm brown sugar; 1.25 gm cinnamon; 125.00 ml pecans, roughly chopped; 125.00 ml Top N Fill Caramel; 64.38 gm milk; 470g packet golden butter cake mix; 2 eggs; 117.50 gm sour cream

Caramel pecan crumble cake

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Prep Time:
15 minutes

Cook Time:
60 minutes

Total Time:
75 minutes

Delicious cake topped with crunchy pecans and caramel, perfect for any tea time.

Ingredients:

60g butter, chilled, roughly chopped
125.00 ml plain flour
16.00 gm brown sugar
1.25 gm cinnamon
125.00 ml pecans, roughly chopped
125.00 ml Top N Fill Caramel
64.38 gm milk
470g packet golden butter cake mix
2 eggs

Instructions:

Preheat your oven to 180°C and prepare an 18cm cake pan by greasing and lining the base.
Gently work butter into flour until mixture looks like breadcrumbs. Stir in sugar, cinnamon, and pecans until combined.
Combine caramel with a luscious splash of milk and whisk until smooth.
With an electric mixer, blend cake mix, eggs, sour cream, and remaining milk on low speed until mixed. Increase to medium speed and beat for 2 minutes. Transfer mixture into the prepared cake pan.
Spoon dollops of caramel over cake and swirl through with a knife. Sprinkle pecan mixture on top. Bake for 50-60 minutes until a skewer comes out clean. Cool in pan for 10 minutes before transferring to a wire rack to serve.

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